Third Muchacho Tex-Mex Planned for Spring 2026

The concept from Big Dill Hospitality will be opening in Frisco next year.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Muchacho Tex-Mex on Facebook

It’s never too early to plan a great dinner, and one of the DFW’s busiest hospitality groups is already setting the table for 2026. Big Dill Hospitality and acclaimed chef Omar Flores are bringing the third iteration of Muchacho Tex-Mex, already a hit in Dallas and Southlake, to Frisco next year, reports Culture Map Dallas.

 

The celebrated restaurant will be taking over the space at 8600 Gaylord Parkway that presently houses Gloria’s Latin Cuisine. That particular eatery will be relocating to Preston Road later this year. 

 

DFW diners can look forward to trying Muchacho’s delicious and modern approach to Tex-Mex fare when the weather turns warm; the concept is eying a spring of 2026 opening.

 

Despite being one of the Dallas metro-area’s busiest and most prolific chefs, Flores is incredibly enthusiastic about ushering in Muchacho’s third location. He states: “We look forward to bringing the Muchacho experience to Frisco. Frisco offers a diverse and expansive dining scene and we can’t wait to be a part.”


Frisco diners are in for a true treat; Flores is a five times James Beard award nominee, and Muchacho reflects his commitment to superior cuisine. As the website states: “From handmade tortillas to sizzling fajitas and innovative craft cocktails, every detail is designed to celebrate the vibrant spirit of Tex-Mex cuisine.”

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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